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Chicken in Lemongrass Coconut Broth
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Cozy up with a comforting Thai-inspired lemongrass coconut chicken soup with ramen noodles. Perfect for chilly nights.
Ingredients:
  • 1 fresh lemongrass stalk, outer leaves removed
  • 2 quarts chicken stock
  • 0.5 cup minced fresh ginger, divided
  • 4 makrut lime leaves
  • 1 tablespoon minced garlic
  • 1 tablespoon Sriracha chile sauce
  • 1.5 pounds skinless, boneless chicken breast halves, cut into 1-inch strips
  • 0.5 cup fresh cilantro, bundled
  • 2 (14 ounce) cans coconut milk
  • 3 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 6 (3 ounce) packages ramen noodles (exclude seasoning packets)
  • 2 large carrots, shredded
  • 1 cup chopped tomatoes
  • 3 green onions, chopped
  • 0.25 cup chopped fresh cilantro, or to taste
Instructions:
  • Finely chop the bottom 2/3 of the lemongrass stalk. Gently press and release the upper portion of the lemongrass stalk using the back of a knife.
  • In a large pot, combine chicken stock, minced lemongrass, bruised lemongrass stalk, half of the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, then lower the heat and simmer. Add chicken and cook until no longer pink in the center, approximately 10 minutes. Remove lemongrass stalk and lime leaves with a slotted spoon and discard.
  • Simmer the cilantro bundle in the broth for 2 minutes, then add coconut milk, the rest of the ginger, brown sugar, lime juice, and fish sauce. Remove the cilantro bundle using a slotted spoon and discard it. Let the broth simmer for 5 to 10 minutes.
  • Fill a large pot with water and bring it to a vigorous boil. Add the ramen noodles and cook until they are softened, approximately 3 minutes. Drain the noodles and divide them evenly into serving bowls.
  • Combine the carrots, tomatoes, and green onions with the flavorful broth. Pour the mixture over the noodles and top it off with fresh cilantro for a delightful finish.

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